Cherry Clafoutis: My little bowl of cherries
Recipe taken from Smitten Kitchen, who got it from the New York Times. It was originally for a Clementine Clafoutis but she said that turned out horribly and suggested using cherries. I made two little ones instead of one big one. Clafoutis is a custardy-soft cake type dessert and the cherries work well with the custard. It was a little bit too “eggy” for me, so I might add more sugar and vanilla next time.
Click for the recipe
Clafoutis
Butter and flour for dusting the baking pan
3 eggs
1/2 cup granulated sugar
Pinch salt
3/4 cup heavy cream (I used whole milk)
3/4 cup milk
Dash of vanilla extract
Enough fruit to cover the bottom of the dish - SK suggests 3 cups of fruit but I didn’t use that much
1. Heat oven to 350 degrees. Butter and flour the dish.
2. In a large bowl, whisk eggs until frothy. The batter is a really pretty butter-yellow color. Add 1/2 cup flour, and whisk until smooth. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth.
3. Layer fruit over bottom of the dish. Pour in the liquid - the fruit might float to the top, but don’t panic, it still tastes and looks good.
4. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. It comes out all puffy and gorgeous and settles a bit as you let it cool. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep (not sure I agree with this); serve within a couple of hours of making it.
